Ingredients
- 10 cups plain popped popcorn (air‑popped or stovetop)
- 1 cup light brown sugar
- ¼ cup light corn syrup
- ½ cup unsalted butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon imitation butter flavor (optional)
- ½ teaspoon butterscotch extract
Instructions
- Preheat your oven (or baking sheet setup) if needed and line a large baking sheet with parchment paper. Spread the popped popcorn in a single layer, discarding unpopped kernels.
- In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted and bubbling (about 3–4 minutes).
- Remove from heat and stir in salt, baking soda, vanilla extract, butterscotch extract, and optional butter flavor. The mixture will bubble and foam slightly.
- Pour the hot sauce over the popcorn and quickly toss or stir so that most pieces are coated before it begins to set.
- Bake in a low oven (around 250 °F / 120 °C) for about 45 minutes, stirring every 15 minutes to ensure even coating and crisping.
- Remove from oven, let cool completely (the coating will harden), then break apart and serve.
Notes
- You can add a pinch of cinnamon or nutmeg to the coating for a spiced “Autumn Butterbeer” version.
- If you want an extra butterscotch boost, up the butterscotch extract slightly, but taste carefully—extracts are potent.
- Drizzling melted white chocolate over the cooled popcorn makes for a fun decorative twist.
- Storing popcorn in an airtight container at room temperature helps maintain crispness; avoid refrigeration which can introduce moisture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (baking / crisping)
- Category: Snack / Dessert
- Method: Caramel Coating / Baking
- Cuisine: Snack / Themed
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: About 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
